Prunes in a Squab Consommé Gelée
By Executive Chef Josh
Syrah Restaurant, Santa Rosa, CA
8 Leaves of Gelatin (approximately)
2 oz. Armagnac
- 8 Organic Prunes
3 whole Leeks
2 whole Carrots
6 Egg Whites
1/2 Onion (chopped and diced)
1 cup Madeira Wine
1 cup Red Wine
1/4 cup Shallots (chopped)
1 Mirepoix of (carrots, onions, and celery)
2 Thyme Stems
1/2 gal. of Water
1 Bay Leaf
1 Shallot (diced)
1/4 cup Cream
This is a two day process, as the squab consommé
must be made in advance, and the prunes must be soaked
overnight. You will use every part of the squab.
Soak the prunes in advance in one ounce
of armagnac and hot water overnight..
During the process of making the consomme,
never let it come to a boil, as that will cause the fat
to emulsify in the stock.
Take the 4 squab, confit the legs, remove
the breasts, sear them off, and set aside. With the carcass,
make squab consommé.
you have any questions about any part of this process,
call Josh personally at (707) 568-4002.
1: Make the Consommé
and blanche leeks needed later and prepare mirepoix while
consommé is cooking, so you are standing right
there. You never ever want to boil it, because it emulsifies
the fat into your stock, and it will be greasy. Stock
should constantly be skimmed.
Brown the bones of 4 squab in 2 tbls.
of peanut oil, when the bones are brown, add one ounce
of armagnac, a cup of madeira, a cup of red wine, and
flambe that off, (burning off the alcohol). Add the mirepox
(carrots, onions, celery) add half gallon of water, two
thyme stems, 6 peppercorns, and a bay leaf. Simmer about
3 hours, and then strain it. Let it cool down. Clarify
it with 2 whole uncooked minced leaks, two carrots, minced,
and 6 egg whites. Whisk the uncooked additions till they
are one. Take cold stock, mix all those ingredients in
it, bring up to a simmer, and then the egg whites and
vegetables will form a raft. DO NOT BOIL. When stock is
clarified, carefully strain it through a chinois and cheesecloth
together. That is when you get rid of the raft - strain
the raft out of it. Carefully hold the raft back as you
strain the stock. Consommé is a clarified stock.
Once you have consommé, soak gelatin
leaves in cold water. The actual amount of leaves you
need depends on how much stock you end up with. You need
about 4 leaves per cup. Add softened gelatin, (2 leaves
of sheet gelatin = 1 tbls. of powdered gelatin, or 4 sheets
of leaf gelatin = 1 package of powdered gelatin. ) After
you have softened it in water, then you heat your stock
and pour your melted gelatin into that. Take the plumped
prunes that have been soaking in armagnac and hot water
2: Squab Liver Mousse
half a cup of diced onions, with one diced shallot. When
caramelized, add the livers that you have cleaned, cook
for 2 minutes, add the armegnac, madeira, and flambe.
Add thyme, salt and pepper, and add then
1/4 of cream right towards the end, and this helps expand
the mousse. All that goes into a food processor. Add two
leaves of gelatin that has been softened and melted in
a double boiler. Remove mousse and strain through a chinoise,
because it is kind of liquid, and then let it set, cool
down, and put in refrigerator.
shred the leg meat, and slice the breast on a diagonal,
and then layer your leeks, your prunes, your squab. Shape
the mousse in quenelles, (use spoons to shape) and make
that part of the layers. Add the gelatin enriched consommé
to cover, and let it set over night in the refrigerator
all in the mold.
When ready to serve, simply remove from
mold. Place on attractive cutting board with rice crackers.
Serve with salt, pepper, and stone ground mustard on the